• Put the rice in a large bowl and rinse under cool water, changing the water 2-3 times until clear. Cover with fresh water and set aside.
• Toast the spices in a dry small frying pan, shaking frequently. Once the aromas start to release and the cumin seeds begin to pop, pull off the heat.
• Pick out the cinnamon stick, chilies, bay leaves, and cardamon and set aside. Put the cumin seeds into a small mortar and pestal and crush into a powder.

The Rice

• In a large saucepot, heat a couple tablespoons of oil and saute the onion on medium heat, until it has softened and begins to brown
• Drain and add the rice to the saucepot and stir to mix.
• Add 2 cups water, the toasted spices, the powdered cumin seeds, saffron and salt and bring to a boil (uncovered).
• Lower the head and simmer uncovered until the water has all but evaporated and then, cover, remove from heat and set aside.